This dish of semolina gnocchi is typical of Roman cuisine and is a recipe for lovers of butter, milk and cheese. It is simple to do and delicious also the next day. Ideal for your Sunday family lunch in every season.

- Turn off the stove. Add both yolks and half the Parmigiano Reggiano.
Stir very well.

- Transfer your mixture, still hot, into one or more baking dishes, slightly moistened.
Level the surface with a spatula.
Let it cool very well, even overnight.

- Use a 2- to 3-inch round cookie cutter or a glass to cut disks of your mixture.

- Preheat oven to 180°C (350°F).

- Melt remaining butter on very low heat.

- Butter a shallow baking dish.
Arrange semolina gnocchi in a layer, overlapping them slightly.
Sprinkle with some melted butter and Parmigiano Reggiano.
Continue with another gnocchi layer and sprinkle with remaining melted butter and Parmigiano Reggiano.

- Bake until golden, about 15 to 20 minutes.

Just before serving

- Serve your baked semolina gnocchi at once.

Note

Menu planning

- Baked semolina gnocchi is a perfect one-plate meal for your family menu. It is enough to look at its nutrition facts ;))
Vegetarian recipe for all family, kids included, that you can do all year long.

- If you choose this dish for a full menu, it can serve even 8, because every serving will be smaller.

Healthy eating

- Baked semolina gnocchi is a dish rich in calories and fat. To reduce calories and fat, you have to use half milk and replace whole milk with skimmed one. Then add water to have 1 liter. You could reduce Parmigiano Reggiano too. Look at the nutrition facts only with half milk, skimmed.
energy: 588 kcal (2459 kJ)
protein: 22.8g
toral fat 32.2g
total carbohydrates: 54.7g
sugars: 7.8g